Wildflower Brewing & Blending

🚨SPRING 🥖FLING 🥗 SUNDAYS 🥊 ROUND 3️⃣🚨

NEXT SUNDAY 29 SEP ‘till the end of spring, the keys to the snack shack are in the hands of über talented über friends on alternating sundays in this third chapter of the hugely fun, a ton of work but pretty damn worthwhile takeover series.

Fresh back from France and Vietnam to start things off are the three piggies of paddington, Nik Hill, Matt Fitzgerald and Harry Levy of PORCINE BISTRO y’all.

These Sunday snack sessions presented our beer (and now!) alongside food from top and emerging Sydney chefs and in our little opinion push the bar on brewery-based food and beer pairings. Do join.

🇫🇷29.9🐖
🇱🇧13.10 🍒
🇯🇵 27.10🌶️ .sydney
🇮🇹10.11 🍾
🍢24.11🍜

Bookings via our website for tables of 1,2… bloody 20 go for it… as always walk ins are most welcome

🕰Noon-6 every other Sunday
🎟Bookings accepted from now for each of these dates
🥗v and vg options 👍
🍻20 taps of and
🍷Wines BTG and bottle
🍏house made ciders by the bottle
🚫NA .drinks
☀️indoor and outdoor seating

👨‍🎨Poster by the one and only ❤️‍🔥 ❤️‍🔥

The Staying Power Of Mountain Rye Given the never-ending flow of beer releases popping up all over the place – many of them with ingredient-centric names – you’d be forgiven if you missed Wildflower’s Field Work: Mountain Rye earlier this year. But this is a beer that deserves to cut through the noise. Not just because of th...

To the wider communities of Wildflower and Mountain Culture,

We would like to officially introduce and invite you to join us in launching and celebrating a collaboration unlike any other.

From today onward, we look forward to hosting you at our mutual taproom in Marrickville, aptly named, Village.

10 taps of Wildflower and 10 taps of Mountain Culture, Village is where we together aim to deliver an honest beer experience informed by our varied interests, focuses and travels. It’s where hazy IPAs are served with the same care and admiration as the mixed culture ales they share a coolroom with, where vinyl records are the backing track to side pull lagers.

Bring your kids, bring your dogs, bring your love for this, the most approachable and plebeian of fermented beverages, beer.

This collaboration is an extension and manifestation of the personal friendships between these two seemingly different businesses, which behind the scenes share more commonalities than not, notably though family ownership and a true dedication to good beer.

If you have been to Wildflower in the past, you can expect the same warm hospitality with a much wider range of beers… if you didn’t visit, transport yourself to another place in this 1890s ex-metal foundry for a quiet beer and a cheesy 🧀 snack.

Village operates akin to Mountain Culture’s existing venues stocking each limited release in takeaway and by the glass on release day while a range of Wildflower’s bottles will be available at both Emu Plains and Katoomba MCBC spots.

At the end of the day we want to create and share a place to celebrate the thing we work so stupidly hard to make more perfect, beer. We want to highlight its variety and diverse histories while exploring the limits of our crafts independently.

We hope you enjoy this living love letter to beer.

All the best,

DJ, Harriet, Bernadette and Topher

Mountain Culture Beer Co

For so long I have looked forward to this day, so much time, effort and conversations are contained in this single beer, there is no way I could count... to introduce to this my adopted country a beer made entirely of its produce in a most storied and rarely practiced method, has truly been a dream for well over a decade.

Today, alongside and genuinely in collaboration with Mountain Culture Beer Co, I am equally proud and humbled to announce the release of Village 2023, the first one- two- and three-year blend of this joint project of ales made in the likeness of the Belgian lambic tradition.

The 2023 blend, like 2021 and 2022 is an ale made with certified organic heritage malted barley, raw wheat and aged hops, all wholly grown in Australia. Brewed in Katoomba using an intensive turbid mash, extended three hour boil and cooled in copper coolship overnight exposed to the environs of the Blue Mountains world heritage site. Fermented and aged in oak without addition of yeast or bacteria.

This blend contains ales brewed in the winters of each 2020, 2021 and 2022 which have aged for three, two and one year respectively before being blended in late 2023 and bottles. This year’s blend is composed of of four, 500 litre puncheons: two of three years of age, one of two years of age and a single of one year of age.

In marrying beers of three different brewing seasons, we have for the first time in our Village series been able to most closely mirror the common blending compositions of Belgian Gueuze, something we have been working and aiming towards since long before these beers were ever brewed.

The 2023 blend opens with a wonderfully fruity and aged-hop aroma and shows its age with a complex oak structure and round palate with gentle acidity and bitterness to finish.

Village 2023 is available in both 750ml bottle and 1500ml magnum at our cellar door and online store as of right now.

*Please note that the inside section of our Cellar Door will be closed tonight from 5pm-7pm for a private function* but we’re open for takeaways & drinks/food outside.

🏔🍾

https://wildflowerbeer.com/products/village-2023-wildflower-x-mountain-culture-collaboration

This weekend. Crispy Koshihikari ‘Arancini’ made with Milk, served with ewes milk Jamberoo Mountain blue cheese, Post Brood honey and fried sage from Messina’s gardens.

Taplist
Organic Table Beer #19 💚
Dreamin’ #3 💤
Poolroom 🎱
Winter 2023 🍄
Gold Blend #43 ⭐️
Amber Blend #41 🤎
St Florence 2023: Riesling 🥂
Lambrewski 2023 🍇
Hive: Post Brood Blend #9 🐝


Mirror Image Lager 🪞
Lager 🍺
Riding the Pine West Coast Pilsner 🏄‍♀️
Status Quo Pale Ale 💜
Opposite Day Oat Cream IPA 🪑
Tropical London New England IPA 🌴
SoCal IPA 🇺🇸
Mystery of the Night West Coast IPA 🔮
There is no Hype, only Zuul West Coast IPA 👻
Dojo Master Black IPA 🥋
Moon Dust Stout 🌙
Drippy Donut Glaze Imperial Donut Stout 🍩
Reality Distortion Field Triple West Coast IPA 🌀

🎙️NEW PODCAST🔊

Like a postcard you receive from your previous self on holidays, the latest episode of Session has just hit your audio streaming service of choice (or link in our bio) of a 1.5hr chat with me and Justin.

In the episode we move from our acknowledgment of country statements on our labels, to our beer pricing, how and why we describe our beers the way we do, the making of table beer, Organics and the carbon footprint of beer, our movement away from a ‘release’ based way of selling beer and both our thoughts on what is to come for beer.

It was a huge honour to sit down with Justin and record on a show that’s over 18 years old now. As I said on the show, I owe a great deal of credit for me doing what I do to this exact show and the incredible amount of knowledge brewers before have shared on the BN over the years.

A humbling experience indeed.

I just listened back to the whole thing myself and, while I hate the sound of my own voice like any other normal being, I’m really happy with what we covered and how we wove around a number of topics meaningful to me.

Do listen in.

Thank you, so so much to Justin for the opportunity to speak on this show, it’s a great honour.

friends, sydneysiders, lambic enthusiasts, we have the distinct pleasure to be custodians of this rather special haul.

this saturday 20 Apr we will be tapping and listing the whole lot in conjunction with breweries and venues around the world to celebrate the 15th Zwanze Day, an event conceptualised and initiated by in 2008 to bring together lambic enthusiasts globally.

now from 12-4 on the day, we’ll be closed to the general public for the seated/allocated part of the event which we ran the charity raffle for last month.

but, as you can clearly see, there is a significant amount of lambic to share and we will opening at 4pm for everyone to enjoy.

so even if you missed out on the raffle, please do feel most welcome to come and join us then.

while we expect the 2024 zwanze beer keg to be completed before 4pm, I will be rather shocked if we get through all the servings of gueuze, kriek, rose de gambrinus, grand cru bruoscella, st lamvinus, le plasir, fou fonne and grenache blanc.

a big thanks to for organising the event thus far, the team at .p.bread for baking a whole lot of things for us to serve on the day and for importing.

lastly, it is a great honour to host such an event for one of my most respected producers. this brewery has been for me, as it has for many, a source of inspiration from as soon as I first started drinking their beers… my admiration has only grown through visits and the rare opportunities I have had to get to know them over the course of starting wildflower. while our little brompton st home is some distance from the streets of anderlecht, at least for this saturday the similarities of our surrounds and adjacency of our internal drives will be front of mind for me.

Thank you Jean and your whole team for the exceptional amount of work providing this opportunity for those of us who love this style of beer to be together.

See yall Saturday.

Zwanze Day raffle ends tomorrow at midnight.

Yall have already raised a few thousand dollars for and ❤️❤️

Details on entry on previous post with Zwanze day artwork.

Live draw on Thursday at 4pm on IG live using a random google sheets formula, successful entrants will be notified by email if you can’t watch.

The event will run from noon-4pm after which we will open to the public, no doubt with plenty of Cantillon lambic to share.

by the glass this weekend

Mirror Image rustic lager on .cz side pull tap along 5 other beers including a lil Irish Stout ☘️.

We’ve a new takeaway fridge too 👀

Hello friends and family of Wildflower,

For the first time in about 6 years, we do not have a release this first Friday of the month.

63 times, going back to Jun 1 2018, we have released somewhere between two and seven new beers or blends. (we never released new beer in January)

Today we are adjusting that model towards something that is more in-keeping with who we are as people and what we want our beer to represent.

Instead of monthly releases, which brought with them the demand for something ‘new’, we are now moving to a paradigm where we subsequently make the next blend or next vintage of a beer available when it is required, but only when it is ready.

We are splitting the need for a monthly presentation of new offerings to something that is in-line with the way our beer is made and matured, namely something not fitting neatly in a timeline.

As such, we are deliberately eschewing the need, desire and pressure for the ‘new’, instead focusing our beer brewing and availability solely to the following beers: Organic Table Beer, Gold, Amber, Good as Gold, Hive: Post Brood, Village and the seven ‘St’ beers made with whole fruit, which aside from the annual cuvées, we will attempt to keep in stock, available year-round.

This is not just a practical shift, but also ideological… a philosophical readjustment from movements in the market and wider consumer sphere I did not feel aligned with what we were doing at Wildflower. We want to make nice beers, exemplary of our place and the produce in them and share them with a committed, interested community. Nothing about that means it needs to be immediate or consumptive.

So less will this account be a place to find out what’s ‘new’ and more a place for us to share techniques and musings about what’s happening here. The former is not the game we want to play.

Sign up to our newsletter via our website (scroll down to the bottom) to stay in touch with what we have available and why.

-topher

Please join us in congratulating Brayden Lew in being named our Head Brewer.

Brayden first began working with us in late 2018 after time in Sydney hospitality and starting in beer at All Hands brewpub in Darling Harbour. Mid-2019 he flew the coop landing in the UK where he established and made a name for himself running the Barrel Project in Bermondsey for the London Beer Factory. As tides turn, Brayden returned to Australia in late 2021 and took up work at a number of Sydney breweries before finding himself back at Wildflower in late 2022.

Born in the Bathurst region and raised on a turf farm, Brayden took to brewing on our home-made kit like a fish to water... seamlessly understanding its nuances, embracing its eccentricities and rapidly fixing any little pieces that leak, squeak or break on the fly.

He has an uncommon work ethic, attention to detail and ability to multitask. He has impressed me and the whole team with these qualities all the while maintaining an ease and peace about his demeanour.

Earlier this month, his abilities and efforts were formally recognised with his appointment to Head Brewer. In this role, Brayden will be chiefly in charge of all aspects of production and quality control.

Congrats Brayden, this surely calls for OCMS ‘Wagon Wheel’ on repeat all day.

At the invitation of Brasserie Cantillon we have the great pleasure to once again host Zwanze Day on Saturday April 20 2024.

While I am completely honoured to be hosting this for a second time, I firmly believe beer is not a prize for the vanguard, rather a commoners drink to be openly shared... I believe this to be especially true for Zwanze.

There is no doubt that the interest to attend this event will outstrip the space limitations & volume of the beer we have to share so we will one again do a charity raffle for seats.

We will be raffling off whole tables of 2 or 4 persons. Those whose names are randomly drawn will be able to invite either 1 or 3 friends to join them at their table for the day. Successful entries are non-transferrable & the person entering the raffle must be in attendance on the day. The event will run from 12noon- 4pm after which we will open to the public.

To enter the raffle, please donate $10 to either
1. Addison Road Community Org Addi Road Community Organisation or
2. Asylum Seeker Resource Centre Asylum Seeker Resource Centre (ASRC)

& email a screenshot of your donation (swipe for examples) to [email protected] subject line Zwanze 2024 with the following in the body:

Legal Name: As stated on driver licence or passport (to cross reference on the day)
Raffle Name: If you do not wish your legal name to be used in the raffle
Table preference: 2 or 4 people

You are welcome to donate more or to both of these organisations who do much more important work than ourselves. However, you may only enter the raffle once. There is no ticket cost for the event, you will simply pay as you go and each person is guaranteed a pour of the 2024 Zwanze beer (see second slide for info).

Expect kangaroo meat pies and other pastry from .p.bread and likely plenty of influence on the menu... a vert Aussie Zwanze.

Entries close at midnight on Wed 12 Mar & the raffle will be drawn live on Instagram on Thurs 14 Mar at 4pm. There are 120 seats available which will be allocated as names are drawn and table preferences deducted. Successful entrants will be notified on email.

There’s more than one Riesling amongst these six releases to be ahead of the Gamay and get Shiraz onto Brompton St this weekend. We have an exceptionally grape lineup for our December releases available by-the-glass [see below] or takeaway (no wine-ing if you aren’t local, they’re online too). This year’s St Thomas is something to cherry-ish… it’s first year being on a Gold base, un-be-leaf-able!

🍷 Lambrewski 2023. Barrel aged golden mixed culture fermentation ale macerated with lightly pressed Lambrusco Maestri skins from .

🍇 St Walter 2023: Gamay. Barrel aged golden mixed culture fermentation ale with 472kg of handpicked, whole bunch Gamay courtesy of Ravensworth .

🍒 St Thomas 2023. Barrel aged golden mixed culture fermentation ale with 650kg of fresh, whole, handpicked, tree ripened Morello sour cherries from in Nashdale, NSW.

🎨 Sensation of Colour2023. Barrel aged golden mixed culture fermentation ale macerated on Pinot Noir and Pinot Meunier pomace from .

🌞 Distinctly Perceived 2023. Barrel aged golden mixed culture fermentation ale macerated on Viognier and Riesling pomace from Ravensworth .

💚 Gold Blend #42. a six barrel blend conditioned for nearly 10 months before release. A fabulous nose, all aromatic ripe peach with a hint of vanillin oak. The mouth is meringue-esque, soft and round. Finishes with a pleasant bitterness and a sherbet-y zip of acid. A lovely Summer time blend.

🚰TAPLIST🚰
🌿Organic Table Beer
🐖 Poolroom
🌳 Besk Bitter
💚 Gold Blend #42
❤️ Amber Blend #40
🍒 St Thomas 2023
🍑St Henry 2023
☀️St Phoebe 2023: Ebony Sun
🍇 St Walter 2023: Gamay
🌞 Distinctly Perceived
🎨 Sensation of Colour
🍷 Lambrewski
+ wine, cider and NA

A.P. on the pots and pans. Open till 10pm Friday and Saturday, non-6 Sunday.

Full list of Aus distro next week.

30% off all Wildflower beer on our website and at cellar door.

We're joining in on this great 'holiday' of capitalism to, really, give y'all an incentive to place your orders early as it helps us pack and despatch them well advance of the crunch-time of shipping networks.

At its core, I'd rather these bottles be on your Christmas tables than our warehouse (or worse an Auspost dept) over the holidays, so let's do this!

💕Hi friends, 👋 November releases are available online, at cellar door now plus across Australia from next week.

Our cellar door🚰 is open noon-10 today and tomorrow with a noon-6pm Sunday. Poolroom on tap is especially special ✨

Also there’s cause to celebrate… shout out to my hometown ball team ⚾️ for winning the whole damn thing for the first time in club history today 🏟️

🍇St Walter 2023: Montepulciano
🌾Field Work: Grassland Oats
🐖Poolroom (collab w )
🌲Besk Bitter (collab w )

🐖POOLROOM🐖
Ale made for , releasing online tomorrow but at the cellar door & Porcine Paddington from TODAY.

This one is pretty cool, you’d roughly call it a biere-de-garde, a style I've wanted to brew since we started. The name, another obvious Castle reference, reflects its purpose as well as the literal translation of ‘de garde’ (to keep). Just like a trophy placed into your poolroom, this beer is meant to be cherished.

I've admired the food at since their opening. Nik, Harry, and Matt have created a special place to dine paying respect to generations of hospitality and food traditions... no doubt it is one of those places you could and should have a standing reservation at, visiting time and time again for that rarely achieved axis of value and quality. I love it.

The idea of a beer for them arose when I was about to brew back with Familie Thiriez in France. The French-inspired Porcine food called for a traditional beer of the region. Wildflower beers share this essence but we haven't delved into this specific style, which balances malt sweetness, fermentation esters and subtle bitterness.

To make Poolroom, we honoured the tradition of an extended boil, something we could do now with our own brewhouse, while also incorporating the less traditional rye grains. We mashed in early with the Porcine team, boiled for three hours & cooled half of the wort in our copper coolship overnight, while the other half was chilled in the heat-ex & inoculated with our house culture. The two were combined the next day for fermentation and matured in stainless before bottling.

Poolroom is a Euro-evocative beer that will evolve beautifully. Thanks to Porcine for inspiring this creation.

Poolroom is bottled under custom cork exclusively for Porcine and will be served at their bistro in wicker baskets. Do drop in.

Tasting notes by Meesh: A visually stunning beer, pale gold with beautiful foam. Nose evocative of Cuvee des Jonquilles, hyper floral… a beautiful weight and richness. The body is full but met with a perfect level of carbonation. Red Earth hops lend a spicy character with a cut of zesty citrus and a pleasurable bitterness.

🌾Fieldwork: Grassland Oats🌾

I have, from time to time, harped on about my friend Bruce Maynard. I'm honestly so fascinated by this gentleman's mind and the unique agricultural systems that he has developed. Out of fear of ascending to this soap box once again, I'll reference our Oct 12, 2022 Instagram post which explains a bit about why it's so special (a quick google will do too).

We've been using Bruce's wheat in our beers for some time and attempted a beer with his oats for our 'Summer' release last year, which unfortunately didn't turn out. In a way, this beer is the first we've released really highlighting his grain.

What's interesting about these oats, though, is that they are grown in a full grassland, rich with biological diversity, an oat crop grown in-amongst a complete polyculture of hundreds of different grains and grasses. In the photo, you can see a lot of small-oats that didn't meet grading, but if you look closely you can see a multitude of different grains, native grass seeds and the like that make up the screenings (ie the stuff that gets cleaned out to make a clean oat-crop). The grain when milled had the most evocative aroma, earthy and rich soil, it's a special crop.

This Field Work beer, like the others, really is an exploration of how this grain would affect our original Gold recipe if one element was changed... for this one we replaced the 40% raw wheat in the grist with 40% raw oats.

The mash was incredibly difficult, oats are canonically hard to work with, and after primary fermentation this beer rested in puncheon for 6 months before bottling. I really love it, it has got a sort-of pale ale body to it... will look good for ages to come I reckon.

Tasting notes by Meesh: A fresh, ester driven nose showcasing plenty of textbook Wildflower house culture funk and a gentle element of spice. On the palate, it starts soft, round and creamy, then finishes quickly with an assertive bitterness. There's a play of fruit throughout and a mild element of acid which keeps the experience fresh and moreish.

Released online and for takeaway this Friday at 12 noon, on tap from tomorrow (Thursday 2 Nov) at Cellar Door.

🎨 by my wife Benny.

🌳BESK BITTER🌳

ale made with native-WA sandalwood, NSW-grown whole cone Fuggle hops, gentian root, wormwood and all organic NSW-grown grains. Brewed in collaboration with our besk mates, .

Releasing this Saturday 28 Oct from 3pm at West Leederville, Western Australia for their Besk Mates series alongside stablemates . For the über keen, you can also have a first look and take home a bottle this Thursday 26th for a Besk x Wildflower dinner, tickets via Besk website.

When this Perth based bar, bottleshop, hospitality powerhouse explained the etymology of their name, deriving from the Danish word 'besk', as a flavour descriptor meaning a taste somewhere amongst the sharp, bitter, tart spectrum, the ideas for this beer came together.

Brewed in March 2023 we blended botanicals and native tree-bark in the boil with a traditional UK-hop to lend the beer a character befitting of not only the danish word but also the classic English beer style with which the name treads so closely to. Fermented with our house culture, a diversity of yeasts and bacteria collected from native flowers in NSW, and aged in barrel before bottling, this ale picked up a small amount of acidity to bring a lovely energy to the table.

At 4.8% and with a balanced menage of the botanicals, sandalwood and Fuggle hops, it's suited for a sipping on all day... the bitterness bringing a refreshing, thirst quenching character while the acidity keeps a vitality and energy intrigue.

Available exclusively via Besk and Mane until our November release when we will share tasters and bottles via our Marrickville home.

Thank you to Ben, Tom and Cody for making the trip to Sydney to make this together and to the whole team at Besk for being such ardent supporters of Wildflower over the year and even giving us the opportunity to make this beer.

See you soon West Australia ✌️

hi hi friends. the first two St’s for the year are now ready for you to enjoy. they are available at cellar door for tasting and takeaway, online and at your local independent bar, restaurant or bottle shop from next week.

Fresh batch of Table Beer too… it’s glorious… fresh… bitter… effervescent.

🍏Roadcider 2023: Gundungurra Southern Highlands. 100% feral roadside apple + quince + servicetree fruit. $30/750ml bottle. 180 online, 180 at cellar door.

💛St Henry 2023: Apricot. This year made from a blend of two varietals of apricot from and . $34/750ml bottle. 180 online, 180 at cellar door.

💜St Phoebe 2023: Ebony Sun. My favourite batch of this beer since 2020, all the sweetness of the fruit, so bright. $34/750ml bottle. 180 online, 180 at cellar door.

💚Organic Table Beer: Batch #15. This latest iteration is full and round on the palate with a pleasant firm back palate bitterness. bright. fresh. moreish. $20/4x375ml, $65/16x375ml.

see y’all around

👋

hi everyone,

i hope this message finds you well.

this is a simple announcement to tell you we are open on thursdays from today.

we are open till later on fri & sat too.

on thursdays we have a cute little snack menu containing a few of our favourite things by our favourite people and favourite places.

on thursdays we lean into the fact we have next door and are scraping the surface of cheesy possibilities with our beer.

on thursdays we pour museum releases by the glass paired with nsw cheeses like this plate of raw milk yarrawa, three daughters cheddar and camberbert-style.

on thursdays we dont take bookings and play records like the national, james vincent mcmorrow and london grammar... think wf circa 2017

on thursdays we nerd out about what we do best, which is beer.

tl;dr .p.bread menu is limited to fri-sun

🕸️Spring Cellar Sale🕸️

For each release, we attempt to hold back a small number of bottles to open over time and watch their development in the years after bottling.

In July 2021 we first offered bottles from our cellar online but have not revisited since.

This Friday we are pleased to offer a new, and deeper selection of museum releases with a focus on vertical tasting packs including a number of complete sets.

We have dipped all the way into our own personal stash to complete these sets and it is at this stage impossible for us to ever be able to offer any of these vertical packs again.

The following packs will be available for purchase online only on Friday 22 Sep at 12noon Sydney time, you will be able to collect locally from next week though. Note the number in parentheses is the qty we have available. More information about each pack is available on our website. Lim 1 p/p per item/pack. Happy hunting.

Amber Vertical (4)
Blend #1
Blend #2
Blend #3
Blend #4

Gold Vertical 5-8 (3)
Blend #5
Blend #6
Blend #7
Blend #8

Gold Vertical 13-16 (4)
Blend #13
Blend #14
Blend #15
Blend #16

Hive: Post Brood Vertical 1-7 (2)
Blend #1
Blend #2
Blend #3
Blend #4
Blend #5
Blend #6
Blend #7

Hive: Post Brood Magnum Vertical 1-4 (1)
Blend #1
Blend #2
Blend #3
Blend #4

St Abigail Vertical (4)
2020
2021
2022

St Florence Vertical (4)
2017: Sauvignon Blanc
2018: Sauvignon Blanc
2018: Pinot Noir
2019: Black Muscat
2019: Semillon
2020: Riesling
2020: Semillon
2020: Pinot Grigio
2020: Gewürztraminer
2021: Semillon (Tyrrells)
2021: Semillon (M&J Becker)
2022: Semillon (Tyrrells)
2022: Semillon (M&J Becker)

St Henry Vertical (6)
2018: Apricot
2019: White Peach
2019: Yellow Peach
2020: Apricot
2021: Apricot
2022: Apricot

St Phoebe Vertical (8)
2018: Raspberry
2019: Raspberry
2020: Plum
2022: Plum
2022: Mariposa Plum

St Thomas Vertical (6)
2018: Cherry
2019: Cherry
2020: Cherry
2021: Cherry
2022: Cherry

St Walter Vertical (4)
2020: Black Muscat
2020: Shiraz
2021: Gamay
2021: Pinot Noir
2021: Montepulciano
2022: Gamay
2022: Black Muscat
2022: Montepulciano

Zibeerbo Vertical (3)
2018
2019
2020
2022

🌈🌈🌈🌈🌈🌈🌈

made with regenerative organic grains wholly fermented by yeasts and bacteria collected from native flowers in NSW.

THIS WKND:
AT CELLAR DOOR
SUNDAY 🏃
🧃🧃🧃 beers by the glass. Tasting sold out but we'll be pouring the following. come early as these will run out. Bookings open.

☂️Chance, Luck and Magic- Spontaneous three year blend
🧳Pilgrim's Blend- Mixed Culture Ferm ale
🌼Wildflower Hopbine- Foraged Hopbine Wildflower Sour
🚗Biere de Garage- Tart cherry farmhouse ale
❤️Engeltjes P*s- Barrel aged sour red ale
🧃All Kiwi Everything DDH IPA w/ Southern Cross, Motueka, Nelson and Rakau collab w
⛽Hapi Sessions Vol 1: Aro St Hazy East Coast IPA w Mosaic and harvest fresh Motueka collab w

FRI & SAT
🍕 .p.bread bistro menu
🍻 10 ales + 1 lager on tap (see 3rd photo)
🍏🍎 Cider by the glass, perfect weather
🍇 Canberra region riesling back

AT CARRIAGEWORKS
🌾 Regen organic wheat and barley milled fresh to order by the kg for your bread, pizza, pancakes, pasta
🍾Ales & cider for takeaway

🧀 Next to at the markets, come say hi!